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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chickpea and Sweet Potato Stew Recipe

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This recipe for Chickpea and Sweet Potato Stew is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T Vegetable Oil
1 Onion (Chopped fine)
1 Large Sweet Potato (Peeled and cut into ½" cubes)
¾ t Salt
¼ t Red Pepper Flakes (I use Aleppo chili flakes)
3 T Tomato Paste
1 t Ground Coriander
2 (15 oz) Cans Chickpeas (aka Garbanzo Beans), undrained
1 (14 oz) Can Coconut Milk
¾ C Water
⅓ C Creamy Peanut Butter
2 t Grated Lime Zest
2T Lime Juice (from zested limes)
½ C Dry-Roast Peanuts (Chopped)
½ C Fresh Cilantro (Minced)
Directions:
Directions:
Heat oil in saucepan over medium heat until shimmering. Add onion, sweet potato, salt and pepper flakes, and cook, stirring frequently, until onion begins to brown (6-8 minutes).

Add Tomato paste and coriander and cook, stirring constantly, until paste slightly darkens (about 2 minutes). Stir in chickpeas and their liquid, coconut milk, water and peqanut butter. Increase heat to medium high and bring to a simmer. Cover, adjust heat to maintain a simmer, and cook, stirring occasionally, until sweet potato is tender, about 15 minutes.

Remove pot from heat and stir in lime zest and juice. Season with salt to taste. Serve, passing peanuts and cilantro separately.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes, plus 25 minutes of cook time.
Personal Notes:
Personal Notes:
This is a surprisingly easy and satisfying dish.

 

 

 

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